Jamie Oliver Mushroom Sauce (2024)

This delicious mushroom sauce recipe from Jamie Oliver is thick and creamy, and it’s packed full of mushroom flavor! This sauce is simple to prepare and only takes around 20 minutes from start to finish!

A mouthwatering supper may be made by serving Mushroom Sauce with pig or chicken, or even by pouring it over pasta.

Why We Love This Recipe

• The flavorful mushroom sauce can be prepared in just 20 minutes, making it the ideal last-minute complement to any dinner.
• In this dish, I like to use a variety of mushrooms.
• This sauce may be used with a variety of different foods, and it tastes great on pork chops, chicken, spaghetti, meatballs, and even rice.
• Use it as a gravy on garlic-roasted mashed potatoes or as a quick sauce on roasted asparagus or roasted cauliflower.

Jamie Oliver Mushroom Sauce Ingredients & Variations

• Broth. You may use vegetable broth or beef broth if you want, but chicken broth has the appropriate mild taste for this dish.
• Cream. To make this dish, you can use either whole milk, half-and-half, heavy cream, or light cream. However, remember that using a less heavy cream will result in a sauce that is less thick and creamy.
• Mushrooms. Use a variety of mushrooms, such as portobello, shiitake, or oyster, in your cooking.

What To Serve With Mushroom Sauce?

Easy to prepare and full of flavor, this sauce is sure to become a staple in your kitchen. Almost everything goes with this creamy mushroom sauce, but here are a few of our favorite combinations:

• Over pasta. It’s quick enough for a weekday, yet fancy enough for company, to whip up a batch of spaghetti and your favorite pasta sauce and call it dinner.
• Are you on the ketogenic diet? Add this mushroom sauce on pork chops or chicken breasts cooked in salt and pepper for a delicious and keto-friendly meal.
• Top mashed potatoes with it for a tasty side dish! Mushroom sauce is a natural complement to any preparation of potatoes, whether they are roasted, baked, or mashed.
• A rich mushroom sauce pairs beautifully with beef, and the two tastes together are a tried-and-true staple of the standard steakhouse menu. No matter what you’re serving them with, from ribeye steak to burgers without buns, they’ll taste great.

How To Make Jamie Oliver Mushroom Sauce?

• Saute onion in butter for 3-5 minutes, or until tender.
• Add mushrooms, salt, and pepper. Cook until mushroom juices are released. Add garlic and thyme and simmer for 1 minute, or until fragrant.
• Add the chicken broth to deglaze the pan and release any browned pieces, then boil for a few minutes.
• Add the remaining stock and cream and boil for 5 minutes, or until reduced by half.
• To thicken the sauce more, add 2 tablespoons of water (or broth) with cornstarch and whisk thoroughly. Add the cornstarch mixture to the broth little by little until the desired consistency is reached. You might not require the entire cornstarch mixture.
• Let simmer for 1 minute.
• To taste, season with parsley, salt, and pepper.

Recipe Tips

• In order to get a sauce that is both smooth and creamy, it is essential that each component be fully mixed before moving on to the next. In doing so, you’ll avoid having clumps form in your sauce.
• Simmering the mushroom sauce for a longer period of time will result in a thicker sauce.

FAQ Section

How To Store Mushroom Sauce?

The creamy mushroom sauce can be kept in the fridge for up to 5 days. Simply spoon it into an airtight container and store it in the refrigerator. Allow the sauce to cool to room temperature before serving. To freeze, pour the sauce into a freezer bag or an airtight freezer-safe container.

What Caused My Mushroom Sauce To Separate?

To prevent the mushroom sauce from separating into water and fat, cornflour is used. When the sauce’s water content drops too low, the fat separates since it has nothing to emulsify with. An unsalvageable sauce can be saved by whisking in a few tablespoons of water to bring back the proper water-to-fat ratio.

Why Is My Mushroom Sauce Not Smooth?

Maybe you didn’t mix the milk and cornstarch together thoroughly enough before adding them to the sauce. Add some additional stock or water and beat with a wire whisk until smooth.

Why Is The Color Of My Mushroom Sauce So Light?

If the mushrooms aren’t browned, the sauce will be pale. If you desire a golden sauce, brown the mushrooms before adding liquid. Fry mushrooms in batches to avoid overcrowding the pan. Some mushrooms are darker. It might be the type of mushroom you used; button mushrooms are paler than portabellini/chestnut mushrooms.

Try More Recipes:

• Pork Medallions Recipe Jamie Oliver
• Vegetarian Quiche Recipe Jamie Oliver
• Slow-Roasted Cherry Tomatoes Jamie Oliver

Jamie Oliver Mushroom Sauce Nutrition Facts

Amount Per Serving

• Calories 97
• Total Fat 7.9g
• Saturated Fat 4.9g
• Trans Fat 0.3g
• Cholesterol 20mg
• Sodium 212mg
• Potassium 131mg
• Total Carbohydrate 5.2g
• Dietary Fiber 0.5g
• Sugars 0.7g
• Protein 2g
• Vitamin A 6%
• Vitamin C 2%
• Calcium 1%
• Iron 3%

Jamie Oliver Mushroom Sauce

Author: Erin Table for Seven Cuisine:American Courses:Jamie Oliver,Sauces

Difficulty:BeginnerPrep time: 10 minutesCook time: 10 minutesRest time: minutesTotal time: 20 minutesServings:4 servingsCalories:97 kcal Best Season:Available

Description

This delicious mushroom sauce recipe from Jamie Oliver is thick and creamy, and it’s packed full of mushroom flavor! This sauce is simple to prepare and only takes around 20 minutes from start to finish!

Ingredients

• ½ small onion diced
  
• 1 tablespoon butter
  
• 12 ounces mushrooms brown or white, sliced
  
• salt and ground pepper to taste
  
• 2 cloves garlic minced
  
• 3 sprigs fresh thyme or 1/4 teaspoon dried thyme
  
• 1 cup chicken broth
  
• ⅔ cup heavy cream
  
• 1 tablespoon cornstarch
  
• 3 tablespoons fresh parsley

Instructions

1. Saute onion in butter for 3-5 minutes, or until tender.
   
2. Add mushrooms, salt, and pepper. Cook until mushroom juices are released. Add garlic and thyme and simmer for 1 minute, or until fragrant.
   
3. Add the chicken broth to deglaze the pan and release any browned pieces, then boil for a few minutes.
   
4. Add the remaining stock and cream and boil for 5 minutes, or until reduced by half.
   
5. To thicken the sauce more, add 2 tablespoons of water (or broth) with cornstarch and whisk thoroughly. Add the cornstarch mixture to the broth little by little until the desired consistency is reached. You might not require the entire cornstarch mixture.
   
6. Let simmer for 1 minute.
   
7. To taste, season with parsley, salt, and pepper.

Notes

• In order to get a sauce that is both smooth and creamy, it is essential that each component be fully mixed before moving on to the next. In doing so, you’ll avoid having clumps form in your sauce.
• Simmering the mushroom sauce for a longer period of time will result in a thicker sauce.

Keywords:tasty, dinner